Instant Pot Boiled Potatoes

January 25, 2020 By Aneesha |

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This easy recipe for Instant Pot Boiled Potatoes is a must-have, it’s virtually hands-free – all you have to do is push a button! Russet, red, gold, baby or diced, this simple technique will produce consistent, fork-tender potatoes every time!

fork holding baby red potato over Instant pot with baby potatoes

A Basic Cooking Technique That is Easy to Master

There is just something about potatoes that sings comfort and joy, whether it’s the starchy goodness of Russet, the creaminess of Yukon gold or the butteriness of baby (aka new) potato.

I used to boil potatoes using a stove-top pressure cooker.  Even though it was mostly hands-free, it needed some monitoring and heat adjustments during the process.

And when I boiled potatoes in a pot on the stovetop, I would have to monitor it, wondering when was the right moment to remove them from the heat so that they were cooked to my desired tenderness.

Well, all that is taken care of with the use of an Instant Pot, or any comparable electric pressure cooker, like Mealthy Multipot. This boiled potato recipe is a set-it-and-forget it kind. All you have to do is push a button and you are on your way to boiled potato bliss.

Types of Potatoes

Believe it or not, but there are over 4,000 potato varieties grown today. The texture of the potato you pick is the most important factor when choosing what recipe you are going to make with it – the ones that fry to crispy goodness are completely different than the ones needed for a creamy potato salad.

Today, we are just going to touch on the top four for boiling potatoes in the Instant Pot.

  • Russet: High in starch and low in moisture, they are the quintessential baked or mashed potato. They also make the BEST french fries! The best russet potato will be firm and large with thick, rough skin. As with all potatoes, avoid those that are green (this is a sign the potatoes are old and have been exposed to too much light – that green tint means the potatoes have produced chlorophyll and, in some cases, solanine, which can be toxic in large doses).
  • Yukon Gold: Creamy and smooth, this is my favorite potato. It is an all-purpose, versatile potato that can be used in just about any potato dish. I use these a lot in Indian cooking or for roasted potato recipes. Look for Yukon golds that are firm and smooth. The skins are so thin, there is really no need to peel. Less work and more flavor – that’s a win-win in my recipe book!
  • Red Bliss: Tender and delicate, the red bliss potatoes hold their shape well for potato salads and casseroles. The best red potatoes have vibrant red skin and no bumps or bruises.
  • Baby Potatoes: Sometimes referred to as New Potatoes, they are just that – potatoes that have been harvested before they have fully matured. Because of this, their sugars have not yet converted to starches, so they are sweeter and waxier with thin skins. Their harvest runs from April to July, which is why you seem them pop-up at many spring and summer BBQs. They can either come packaged containing all Yukon gold or a mixture of red, yellow and purple, like you’ll see in this recipe for Bombay Potatoes.

How Long Does It Take To Boil Potatoes in an Instant Pot

The greatest advantage of boiling potatoes in the Instant Pot is that you don’t have to set multiple timers or adjust the heat while cooking – the Instant Pot simply does all the work for you. But time variances occur depending on the type and size of your potatoes.

The length of time it takes to cook potatoes in the Instant Pot is as follows:

  • Baby Potatoes (Red/Gold/Purple): Baby potatoes that are around 1 inch long will take about 5 mins with a Quick Release (QR), or Natural Pressure Release (NPR).
  • Yukon Gold or Red Potatoes (Medium Size): I consider medium potatoes to be about 2-2.5 inches long, which will take 6 minutes with QR or NPR. If your potatoes are really thick, then add another 1 minute to the cooking time.
  • Russet (Large): For large potatoes, around 4-5.5 inches long, pressure cook for 10 mins with QR or NPR. If the potatoes are extra large and really thick, then cook them for 12 minutes.

Note: These times result in a cooked through potato that will hold shape if sautéing, etc. For mashed potato consistency, add another 2 minutes.

Ingredients for Instant Pot Boiled Potatoes

The quick and easy Instant Pot potato recipe requires two simple ingredients:

  • Potatoes: Purchase 1 lb. of russet, red, gold or baby, the choice is up to you.
  • Water: The addition of water helps create steam and facilitate even cooking.
  • Salt: I recommend adding salt to the liquid for baby potatoes only since they cook directly in the water. You ‘can’ add 1 teaspoon salt to the water for medium and large potatoes, but it is not necessary.

How To Make Potatoes in Instant Pot

hands placing trivet in Instant Pot, pouring water in Instant Pot, hand placing potatoes on trivet, hand sealing Instant Pot lid
  • Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork.
  • Place trivet in the inner pot of Instant Pot. Add 1 cup water in the Instant Pot (2 cups in 8 qt). (pic 1 & 2)
  • Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes for different time settings for different size potatoes). (pic 3)
  • Once cooking time is up, release pressure carefully by turning the knob to ‘venting’ position in the Duo model, or pushing down on in the Ultra model. If you’re not in a rush, you can wait 5-10 minutes to allow the steam to release naturally.
  • Open the lid when the pin drops. Check for doneness. Remove potatoes to prevent overcooking, and set aside to cool. (pic 4)

Baby Potatoes in Instant Pot

water pouring over baby potatoes, teaspoon of kosher salt over potatoes, hand sealing lid, knife inserted in potato
  • Wash baby potatoes and remove any sprouts. It is not necessary to pierce with a fork since the potatoes are so small.
  • Add the potatoes and 1 cup water in the Instant Pot (2 cups in 8 qt) (pic 1), along with 1 teaspoon salt (pic 2). Salt is optional, but it does season these potatoes well. Close the lid, vent set to sealing position. Set pressure cook or manual for 5 minutes at HIGH pressure.
  • Once cooking time is up, release pressure carefully by turning the knob to ‘venting’ position in the Duo model, or pushing down on in the Ultra model. If not in a rush, you can wait 5-10 minutes to allow the steam to release naturally. (pic 3)
  • Open the lid when the pin drops and check for doneness by inserting a knife in the center of one of the larger potatoes (pic 4). Remove potatoes to prevent overcooking, and set aside to cool.

Can I Cook Potatoes Without a Trivet?

Yes, but I recommend cooking only baby potatoes without a trivet since baby potatoes cook in a shorter amount of time and don’t absorb much of the water.

The larger potatoes, on the other hand, need more time to cook through. If you place the potatoes directly in the bottom of the pot with the water, it will alter the taste and texture.

How To Cook Diced Potatoes in an Instant Pot

To make diced potatoes, simply dice your potatoes into 1-inch pieces. Add 1 cup of water to the Instant Pot, place the potatoes in the steamer basket and pressure cook for 3 minutes, at high pressure.

yukon golden potatoes on trivet in Instant Pot

What Can I Make With Boiled Potatoes?

Boiled potatoes are like a blank canvas for a number of different recipes.

And trust me when I say, my girls and I use a lot of potatoes in Indian cooking. Some of our potato must-haves include Samosa Chaat Cups, Stuffed Jalapeno Poppers and crowd pleasing Pinwheels.

A few more of our favorite recipes featuring boiled potatoes include Cauliflower Mashed Potatoes and Bombay Potatoes.

Recipe Tips for Instant Pot Boiled Potatoes:

  • Make sure to pierce each medium/large potato 5-6 times with a fork before cooking. This helps the potatoes release steam while cooking. Since baby potatoes cook in a shorter amount of time, this step is not necessary.
  • Because potatoes come in all different shapes and sizes, it is hard to test for doneness. For accuracy, you can use an instant-read thermometer. Simply insert the thermometer into the thickest part of the potato. The temperature should register around 208 degrees F.
    • If they are much over that temperature, the insides will still be fluffy, but you may see more cracks on the skin.
    • If they are under, simply place them back in the Instant Pot for another 1-2 minutes to finish cooking.
  • The Instant Pot cooks using steam, so the skin will be moist, not crisp. If you prefer a crisp skin, transfer the Instant Pot potatoes to a baking sheet and place under the broiler for 2-3 minutes.

More Recipes From the Instant Pot Basics Series

Instant Pot Terminology and Recipe Categories

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fork holding baby red potato over Instant pot with baby potatoes

Instant Pot Boiled Potatoes

Easy Instant Pot Boiled Potatoes is a simple technique that will produce fork-tender russet, gold, red or baby potatoes every time!
5 from 2 votes
Print Pin Rate Recipe
Prep Time: 2 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Servings: 4
Calories: 66kcal
Author: Aneesha Gupta

Ingredients

  • 1 lb Gold Potato medium size, about 2.5-3 inches wide. See notes for size variation
  • 1 cup water
  • 1 tsp salt

Equipment

Instructions

  • Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork.
  • Place trivet in the inner pot of Instant Pot. Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using. Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).
  • Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.
  • Open the lid when the pin drops. Remove potatoes to prevent overcooking, and set aside to cool.

Notes & Recipe Tips

Time Settings Based on Type and Size of Potato:
  • Baby Potatoes (Red/Gold/Purple): Baby potatoes that are around 1 inch long will take about 5 mins with Quick Release (QR) or Natural Pressure Release (NPR).
  • Yukon Gold or Red Potatoes (Medium Size): I consider medium potatoes to be about 2-2.5 inches long, which will take 6 minutes with QR or NPR. If your potatoes are really thick, then another 1 minute to the cooking time.
  • Russet (Large): For large potatoes, around 4-5.5 inches long, pressure cook for 10 mins with QR or NPR. If the potatoes are extra large and really thick, then cook them for 12 minutes.
Note: These times result in a cooked through potato that will hold shape if sauteing, etc. For mashed potato consistency, add 2 minutes.
Recipe Tips for Instant Pot Boiled Potatoes:
  • Make sure to pierce each medium/large potato 5-6 times with a fork before cooking. This helps the potatoes release steam while cooking. Since baby potatoes cook in a shorter amount of time, this step is not necessary.
  • Because potatoes come in all different shapes and sizes, it is hard to test for doneness. For accuracy, you can use an instant-read thermometer. Simply insert the thermometer into the thickest part of the potato. The temperature should register around 208 degrees F.
    • If they are much over that temperature, the insides will still be fluffy, but you may see more cracks on the skin.
    • If they are under, simply place them back in the Instant Pot for another 1-2 minutes to finish cooking.
  • The Instant Pot cooks using steam, so the skin will be moist, not crisp. If you prefer a crisp skin, transfer the Instant Pot potatoes to a baking sheet and place under the broiler for 2-3 minutes.
 
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
 

Nutrition

Calories: 66kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 468mg | Fiber: 3g | Vitamin C: 13mg | Calcium: 34mg | Iron: 4mg
Course: Side Dish
Cuisine: American, Indian
Keyword: easy instant pot potatoes, instant pot boiled potatoes, instant pot diced potatoes
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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2 Comments

  • Reply
    Savitri
    April 2, 2020 at 12:53 pm

    5 stars
    I cooked 3 large sweet potatoes in their skins using this method (12 minutes Pressure cook with 1 cup of water and after that natural pressure release) and they were perfect!
    The original recipe prescribed an hour of cooking time in a regular saucepan.

    I cut them in half lengthwise and filled them with a salad of canellini beans (2 cans), 1 large tomato chopped, 1 avocado chopped and 4 tbsp cilantro chopped.
    Served with a tahini sauce (tahini, nutritional yeast, lemon juice, curry, water) and hummus and it was delicious (a lunch recipe from the YouTube channel from “shinewithplants”).

    • Reply
      Aneesha
      April 4, 2020 at 2:24 pm

      Sounds delish! Will give that a try, thanks Savitri!

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